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Text excerpt from page 17 (click to view)
Tables and Tips
Tables and Tips
Pans
The better the pan, the better the results. � You can recognise good quality pans by the base of the pan. � The base should be as thick and flat as possible. Rough bases (e.g. on cast iron pans) will scratch the cooking surface when slid. � Use high sided pans for dishes with a lot of liquid, so that nothing boils over. � Ensure that the pan is in the centre of the cooking zone and covers the heated/marked area.
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Important! Avoid pans boiling dry. The base could be damaged and then scratch the cooking surface when slid. Saucepans and frying pans with sharp edges and burrs will also scratch.
Energy saving tips
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You will save valuable energy if you observe the following tips: � Whenever possible, use the automatic warm up function on your cooking zones (see �Cooking and Frying Table�). � Observe the special tips on saucepans and frying pans. The pan base and cooking zone should be the same size. � Dirty cooking zones and pan bases damage the glass ceramic cooking surface and increase electricity consumption. � Switch the cooking zone off before cooking is finished to use the residual heat. � Cooking times are reduced by up to 50% when a pressure cooker is used. Not only do you save energy, but more vitamins and minerals are retained.
